Discover the Surprising Fish Dish You Never Knew Existed

Ready to take your taste buds on an adventure they’ll never forget?

Think you know fish? Well, get ready to be surprised. There’s a cut of fish that you probably haven’t even considered eating: the throat. Yes, the throat. This heart-shaped, gelatinous section of cod and hake is highly prized in the Basque Country of Spain for its unique texture and flavor. It’s time to expand your culinary horizons and try something truly extraordinary.

When it comes to fish, most of us are familiar with the usual cuts like fillets or cooking the fish whole. But have you ever considered trying the throat? That’s right, the throat. The kokotxas, as they’re called in Spain, are a hidden gem of the sea.

These heart-shaped, gelatinous pieces of cod and hake are located just under the ‘chin’ of the fish. While they may not look like much, kokotxas have a texture and flavor that will blow your mind. They’re tender, succulent, and unlike anything else you’ve ever tasted.

In the Basque Country of Spain, kokotxas are traditionally served ‘al pil pil’. But what does that mean? Well, it’s a deceptively tricky preparation that involves cooking the throats in olive oil, garlic, and chili flakes at a low temperature. The secret to this dish is agitating the pan just enough for the fish juices to emulsify with the oil, creating a thick and velvety sauce that coats each mouthful.

The result? A dish that is unlike anything else on Earth. The combination of the tender kokotxas and the rich pil pil sauce is a match made in culinary heaven. It’s a flavor explosion that will leave you wanting more.

Unfortunately, finding kokotxas in Australia can be a challenge. However, there are a few places that serve this rare delicacy. Josh Niland at Saint Peter in Sydney occasionally prepares kokotxas, so keep an eye out for it on the menu. If you’re in Melbourne, Beso in the CBD is known for its excellent Spanish cuisine and may have kokotxas available.

So, are you ready to embark on a culinary adventure and try the surprising fish dish you never knew existed? It’s time to expand your palate and experience the wonders of kokotxas al pil pil. Trust me, once you try it, you’ll never look at fish the same way again.

• The throat of cod and hake, known as kokotxas, is a delicacy in the Basque Country of Spain.
• Traditionally served ‘al pil pil’, the throats are cooked in olive oil, garlic, and chili flakes to create a thick and rich sauce.
• The name ‘pil pil’ is onomatopoeic, mimicking the sound of the collagen bubbles bursting in the kokotxas.

Kokotxas al pil pil is a dish that defies expectations and surprises even the most seasoned seafood lovers. Its unique texture, delicate flavor, and velvety sauce make it an unforgettable culinary experience. So, why not step out of your comfort zone and give it a try? Your taste buds will thank you.